Preheat the oven to 350°F and then line two round cake pans (or a 9×13” pan) with parchment paper.

In a food processor or blender, combine the eggs or egg substitute, almond milk (or preferred milk) and vanilla extract then blend for ten seconds to combine.

Add the cooked and cooled quinoa along with the melted and cooled Earth Balance and coconut oil (could also use all regular butter) then blend until completely smooth, about thirty seconds to one minute.

Sift together the dry ingredients in a large bowl (cocoa powder, sugar, baking powder, baking soda and sea salt).

Add the wet ingredients in the blender to the bowl with the dry and mix together until well-combined.

Divide the batter between the two pans and bake for 30 minutes. Remove the cakes from the oven and allow to cool.

Melt the chocolate and the cream in a pan on a low heat.

Transfer the cakes to a surface for icing with the bottom side up. I recommend that you only transfer the cakes once they are cool as they are fragile and difficult to hold together once removed from the parchment paper.

Cut each cake in half very carefully with a serrated edge knife. Ice each layer separately. This can make 2 2-layer cakes. I freeze one of the cakes to use at a later time – can be frozen for one month.